Sorry, you need to enable JavaScript to visit this website.
Number of pax: 8 pax   Cooking duration: 1 hour

Good to Know

Mushrooms are a rich source of umami and the darker the mushroom, the more umami it contains. Known as the fifth basic taste after sweet, salty, bitter and sour, umami means “a pleasant savoury taste” and is described as a savoury, brothy, rich or meaty taste sensation.


1 bird free-range or kampong chicken, cleaned, fats removed and cut into 8 pieces
1 tablespoon cooking oil
8 slices old ginger
2 star anise
8 pieces dried Shiitake mushrooms, soaked to soften
4 eggs (preferably free-range), hard boiled
For garnishing:  
2 sprigs coriander leaves
For the seasoning mix 
(mix in a bowl):
1 tablespoon MAGGI® Oyster Sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 cube MAGGI® Chicken Stock Cube
2 teaspoons (or to taste) sugar
400-500 ml water


  1. In a wok, heat some cooking oil. When the oil is hot enough, add in the star anise and ginger and sauté until it turns light brown.

  2. Next, pour in the seasoning mixture and bring it to a boil. Once the mixture starts bubbling away, add in the chicken pieces.
  3. Then, add in the Shiitake mushrooms. Bring the heat to medium, add in the hard-boiled eggs and allow it simmer for 30-40 minutes or until the chicken is thoroughly cooked and the gravy is reduced and thickened.
  4. When ready, gently ladle out the chicken, cut the eggs in half and garnish with coriander leaves.
  5. Serve the chicken over steamed rice.

Nutritional Info

Energy 109 Kcal

Protein 14g

Fat 5g

Carbs 2g

Shop MAGGI® Now

with us